Name: Mexican Pozole Rojo Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 10
Cuisine: Mexican
Ingredients: 4 oz dried ancho chiles or dried guajillo chiles; 2-3 chiles de arbol; 2 tbsp avocado oil or vegetable oil; 2 lbs pork shoulder; 1 medium white onion; 8 garlic cloves; 6-8 cups chicken stock; 15 oz hominy; 2 bay leaves; 1 tbsp ground cumin; 1 tbsp oregano; chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded cabbage, and/or thinly-sliced radishes

Pozole rojo is a traditional Mexican soup that promises rich, bold flavors and hearty comfort in every bite. This vibrant dish combines tender pork shoulder with a robust blend of chilies, hominy, and aromatic spices, creating a meal that warms both the heart and soul.

Photos of Mexican Pozole Rojo Recipe

When preparing this dish, it's important to note that dried ancho chiles or dried guajillo chiles, and chiles de arbol might not be common pantry items. These dried chilies are crucial for the soup's deep, smoky flavor. Also, ensure you have hominy, a type of processed corn, which adds a unique texture and taste.

Ingredients for Mexican Pozole Rojo

dried ancho chiles: These mild, dried peppers contribute a rich, smoky flavor and deep red color to the broth.

dried guajillo chiles: Slightly spicier than ancho chiles, they add a sweet, tangy flavor.

chiles de arbol: Small but very spicy, these chilies provide heat to the dish.

avocado oil: A healthy cooking oil with a high smoke point, perfect for searing meat.

pork shoulder: A flavorful cut of meat that becomes tender and succulent after slow cooking.

white onion: Adds a subtle sweetness and depth of flavor to the soup.

garlic: Provides an aromatic and savory base flavor.

chicken stock: Forms the base of the soup, imparting a rich, savory taste.

hominy: Adds a chewy texture and mild corn flavor, essential for traditional pozole.

bay leaves: Impart a subtle, herbal aroma to the broth.

ground cumin: Adds a warm, earthy flavor.

oregano: Enhances the soup with its slightly bitter, peppery notes.

cilantro: Fresh and bright, used as a garnish.

cotija cheese: A salty, crumbly cheese that adds a finishing touch.

avocado: Adds creaminess and a rich, buttery flavor.

lime juice: Provides a tangy punch, balancing the rich flavors.

shredded cabbage: Adds a crunchy texture and fresh taste.

radishes: Thinly sliced for a crisp, peppery garnish.

One reader, Laurence Forster says:

This Mexican pozole rojo recipe is fantastic! The rich, flavorful broth and tender pork make it a comforting dish. The toppings add a fresh, vibrant touch. Perfect for family dinners or gatherings. Highly recommend!

Laurence Forster

Techniques Required for Making Pozole Rojo

How to remove and discard chile stems and seeds: Use a knife or scissors to cut off the stems and then shake or scrape out the seeds. How to soak chiles: Place the chiles in a bowl and cover them with boiling water, letting them sit until softened. How to puree chiles: Blend the soaked chiles with soaking water until smooth, ensuring the blender is not too full. How to sear pork: Heat oil in a stockpot and cook the pork until all sides are browned. How to sauté onions and garlic: Cook the onions in oil until softened, then add garlic and cook until fragrant. How to simmer soup: Bring the soup to a simmer, then reduce heat to maintain a gentle simmer. How to shred pork: Use two forks to pull the cooked pork into bite-sized pieces. How to season soup: Taste the soup and add salt and pepper as needed.

How To Make Mexcian Pozole Rojo

Savor the warmth of a rich-tasting and spicy broth soup that is Pozole Rojo. This delicious slow-simmered Mexican stew is made with tender pork.

Preparation: 15 minutes

Cooking: 2 hours

Total: 2 hours 15 minutes

Serves:

Ingredients

4ozdried ancho chiles or dried guajillo chiles,or a combination of both
2-3chiles de arbol,option to add more heat
2tbspavocado oil or vegetable oil,divided
2lbspork shoulder,boneless cut into 1½-inch cubes
1medium white onion,peeled and diced
8garlic cloves,peeled and minced
6-8cupschicken stock
15ozhominy,(3 cans) rinsed and drained
2bay leaves
1tbspground cumin
1tbsporegano,dried preferably Mexican oregano
chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded cabbage, and/or thinly-sliced radishes,optional toppings

Instructions

Remove and discard the stems and seeds from the chiles. Place the chiles in a medium mixing bowl, and cover them completely with boiling water. Let the chiles soak for about 30 minutes, or until softened.
Once the seeds are soft, transfer the chiles to a blender or food processor, along with 2 cups of soaking water. Puree for 1 minute, or until completely smooth (Be sure that the blender or food processor isn’t too full when pureeing hot liquids as hot water tends to expand.) Set the mixture aside for later or strain the mixture through a fine-mesh strainer to make it extra-smooth if there are some little chunks still in there.
Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add the pork and sauté, turning occasionally for about 5 to 7 minutes until all sides are seared and browned. Transfer the pork with a separate spoon to a fresh plate and set aside.
Add the remaining 1 tablespoon of oil to the stockpot. Add the diced onion, and saute for 4 to 5 minutes until softened, stirring occasionally. Stir in the garlic, then saute for about 1 to 2 minutes more until fragrant, stirring occasionally.
Add in the 6 cups of chicken stock, hominy, bay leaves, cumin, oregano, cooked pork, and the chile mixture. Stir to combine. Continue cooking until the soup reaches a simmer.
Reduce heat to medium-low so that the soup is just barely simmering, cover partially, and cook for 1½ to 2 hours, or until the pork is tender and shreds easily.
Once the pork is tender, use some tongs to transfer it onto a cutting board. Then shred it into bite-sized pieces using two forks. Return the pork to the soup and stir to combine. For a thinner broth, add in an extra cup or two of chicken stock.
Taste and season generously with salt and pepper if needed. Serve warm with your desired toppings or transfer to a sealed container and refrigerate for up to 3 days.

Nutrition

Calories: 368.89kcal
Fat: 22.39g
Saturated Fat: 6.62g
Monounsaturated Fat: 10.34g
Polyunsaturated Fat: 3.16g
Carbohydrates: 20.27g
Fiber: 4.20g
Sugar: 4.07g
Protein: 21.84g
Cholesterol: 68.73mg
Sodium: 420.69mg
Calcium: 50.72mg
Potassium: 788.61mg
Iron: 3.53mg
Vitamin A: 135.09µg
Vitamin C: 16.60mg

Crucial Technique Tip for Pozole Rojo

When searing the pork, make sure the pieces are not too crowded in the stockpot. Overcrowding can cause the meat to steam rather than brown, which will affect the depth of flavor in your pozole. Sear in batches if necessary to ensure each piece gets a nice, caramelized crust.

Time-Saving Tips for Preparing Mexican Pozole Rojo

Soak chiles in advance: Soak the dried chiles the night before to save time on the day of cooking.

Pre-cut ingredients: Dice the onion and mince the garlic ahead of time to streamline the cooking process.

Use pre-cooked hominy: Opt for canned hominy to skip the soaking and cooking steps.

Instant pot option: Use an Instant Pot to reduce the simmering time for the pork shoulder.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-make chile paste: Prepare and store the chile mixture in advance to save time on blending and straining.

Substitute Ingredients For Mexican Pozole Rojo Recipe

dried ancho chiles - Substitute with dried pasilla chiles: Both have a similar mild heat and rich, slightly sweet flavor.
dried guajillo chiles - Substitute with dried New Mexico chiles: They offer a comparable mild heat and earthy flavor.
chiles de arbol - Substitute with cayenne pepper: Both provide a similar level of heat, though cayenne is more readily available.
avocado oil - Substitute with olive oil: Both are healthy oils with a high smoke point, making them suitable for cooking.
vegetable oil - Substitute with canola oil: Both are neutral oils that can be used interchangeably in cooking.
pork shoulder - Substitute with chicken thighs: Chicken thighs are also flavorful and become tender when cooked slowly.
white onion - Substitute with yellow onion: Yellow onions have a similar flavor profile and can be used interchangeably.
garlic cloves - Substitute with garlic powder: Use 1/8 teaspoon of garlic powder for each clove of garlic.
chicken stock - Substitute with vegetable stock: Vegetable stock provides a similar depth of flavor and is suitable for vegetarians.
hominy - Substitute with canned corn: While the texture is different, canned corn can provide a similar sweetness and bulk.
bay leaves - Substitute with thyme: Thyme offers a similar earthy flavor that can complement the dish.
ground cumin - Substitute with ground coriander: Coriander has a slightly different flavor but can still add warmth and depth.
oregano - Substitute with marjoram: Marjoram has a similar flavor profile and can be used in the same quantity.
chopped fresh cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can mimic cilantro.
crumbled cotija cheese - Substitute with feta cheese: Feta has a similar crumbly texture and salty flavor.
diced avocado - Substitute with sour cream: Sour cream can provide a similar creamy texture and richness.
fresh lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness.
shredded cabbage - Substitute with shredded lettuce: Lettuce can provide a similar crunch and freshness.
thinly-sliced radishes - Substitute with thinly-sliced cucumbers: Cucumbers offer a similar crisp texture and mild flavor.

Presenting Pozole Rojo for Maximum Appeal

Serve in a shallow, wide bowl: This allows the vibrant pozole rojo to be the star of the presentation, showcasing the rich, deep red broth and the tender pork.
Garnish with fresh toppings: Arrange a small mound of shredded cabbage in the center, then artfully place thinly-sliced radishes, diced avocado, and a sprinkle of crumbled cotija cheese around it.
Add a touch of green: Scatter freshly chopped cilantro over the top to add a burst of color and freshness.
Serve with lime wedges: Place a few wedges of fresh lime on the side of the bowl to allow diners to add a zesty kick to their pozole.
Drizzle with avocado oil: Just before serving, drizzle a small amount of avocado oil over the top for a glossy finish and added richness.
Use a rustic wooden board: Present the bowl on a rustic wooden board to enhance the traditional and hearty feel of the dish.
Include a side of warm tortillas: Serve with a small stack of warm corn tortillas wrapped in a cloth napkin to complement the pozole and provide a traditional touch.

Essential Tools for Making Pozole Rojo

Blender: To puree the softened chiles into a smooth mixture.
Food processor: An alternative to the blender for pureeing the chiles.
Medium mixing bowl: To soak the dried chiles in boiling water.
Large stockpot: For cooking the pork and simmering the pozole.
Tongs: To transfer the cooked pork to a cutting board for shredding.
Cutting board: To shred the cooked pork into bite-sized pieces.
Two forks: To shred the pork.
Fine-mesh strainer: Optional, to strain the chile mixture for a smoother texture.
Wooden spoon: For stirring the ingredients in the stockpot.
Measuring spoons: To measure the oil, cumin, and oregano.
Measuring cups: To measure the chicken stock and soaking water.
Knife: To dice the onion and prepare other ingredients.
Plate: To set aside the seared pork before adding it back to the soup.
Sealed container: For storing any leftover pozole in the refrigerator.

Storing and Freezing Pozole Rojo

Allow the pozole to cool completely before storing or freezing. This will prevent the formation of condensation, which can lead to spoilage.
For short-term storage, transfer the cooled pozole to an airtight container and refrigerate for up to 3-4 days. The flavors will continue to develop over time, making leftovers even more delicious.
If you plan to freeze the pozole, consider separating the hominy and pork from the broth. This will allow you to store the components separately and prevent the hominy from becoming mushy during the freezing and thawing process.
To freeze the broth, pour it into freezer-safe containers or resealable plastic bags, leaving about an inch of space at the top to allow for expansion. Label the containers with the date and contents, then place them in the freezer for up to 3 months.
To freeze the hominy and pork, place them in separate freezer-safe containers or resealable plastic bags. Remove as much air as possible from the bags before sealing to prevent freezer burn. Label the containers with the date and contents, then place them in the freezer for up to 3 months.
When you're ready to enjoy the frozen pozole, thaw the broth, hominy, and pork in the refrigerator overnight. Reheat the broth in a large pot over medium heat, stirring occasionally. Once the broth is simmering, add the thawed hominy and pork, and cook until heated through.
If you've frozen the entire pozole together, you can thaw it in the refrigerator overnight and reheat it in a large pot over medium heat, stirring occasionally, until it's heated through. Keep in mind that the texture of the hominy may be slightly softer after freezing and reheating.

How To Reheat Leftover Pozole Rojo

Stovetop: transfer the leftover pozole rojo to a large pot or saucepan. Heat it over medium-low heat, stirring occasionally, until it reaches your desired temperature. This method allows you to control the heat and prevent the hominy and pork from becoming overcooked or mushy.
Microwave: place the desired amount of pozole rojo in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, then stir the pozole. Continue microwaving in 30-second intervals, stirring between each interval, until the pozole is heated through.
Slow cooker: transfer the leftover pozole rojo to a slow cooker. Cover and heat on low for 1-2 hours, or until the pozole is heated through. This method is ideal if you want to keep the pozole warm for an extended period, such as during a party or gathering.
Oven: preheat your oven to 350°F (175°C). Transfer the leftover pozole rojo to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and heat for 15-20 minutes, or until the pozole is heated through. Stir the pozole occasionally to ensure even heating.
Regardless of the reheating method you choose, be sure to taste the pozole rojo and adjust the seasoning if needed. You may want to add a splash of chicken stock or water to thin out the broth if it has thickened during storage. Serve the reheated pozole with fresh toppings, such as cilantro, lime juice, and diced avocado, to refresh the flavors and textures.

Interesting Fact About Pozole Rojo

A traditional Mexican dish, pozole rojo is often enjoyed during celebrations and holidays. The hominy used in the recipe is made from dried corn kernels that have been treated with an alkali, a process known as nixtamalization, which enhances the nutritional value and flavor.

Is Making Pozole Rojo at Home Cost-Effective?

The Mexican pozole rojo recipe is quite cost-effective for a household. Using pork shoulder, hominy, and a blend of dried chiles, it creates a hearty and flavorful soup that can feed a family of four. The ingredients are relatively affordable, especially if bought in bulk. The approximate cost for this recipe is around $20-$25 USD, making it a budget-friendly option for a delicious meal. Overall Verdict: 8/10.

Is Pozole Rojo Healthy or Unhealthy?

The Mexican pozole rojo recipe is a hearty and flavorful dish, but it may not be the healthiest option due to a few factors:

Pork shoulder is a fatty cut of meat, which can contribute to high saturated fat content in the dish.
The recipe calls for a significant amount of chicken stock, which can be high in sodium.
Toppings like cotija cheese and avocado, while delicious, can add extra calories and fat to the dish.

However, the recipe also includes some healthy ingredients, such as:

Hominy, which is a good source of fiber and nutrients like folate and vitamin B6.
Onion and garlic, which offer antioxidants and potential health benefits.
Chiles, which contain vitamins A and C, as well as capsaicin, a compound with potential health benefits.

To make this recipe healthier, consider the following suggestions:

Opt for a leaner cut of pork, such as pork loin, to reduce the overall fat content.
Use low-sodium chicken stock to control the salt content of the dish.
Increase the amount of hominy and add more vegetables, such as carrots or zucchini, to boost the fiber and nutrient content.
Be mindful of portion sizes and the amount of toppings used, as they can quickly add up in terms of calories and fat.
Choose healthier toppings like fresh cilantro, shredded cabbage, and radishes, which are low in calories and offer additional nutrients.

By making these adjustments, you can enjoy a more balanced and nutritious version of this classic Mexican dish without sacrificing too much flavor.

Editor's Opinion on This Pozole Rojo Recipe

This pozole rojo recipe is a robust and flavorful take on a classic Mexican dish. The combination of dried chiles provides a deep, smoky heat that complements the tender pork shoulder beautifully. The use of hominy adds a delightful texture, while the array of toppings like cilantro, cotija cheese, and radishes offer a fresh contrast. The step of pureeing the chiles ensures a rich, smooth broth that ties all the elements together. Overall, this recipe is well-balanced and perfect for a comforting, hearty meal.

Enhance Your Mexican Pozole Rojo Recipe with These Unique Side Dishes:

Mexican Street Corn Salad: Mexican Street Corn Salad: Imagine the smoky sweetness of grilled corn mingling with creamy mayo, tangy lime juice, and a sprinkle of cotija cheese. This vibrant salad is a fiesta of flavors that will dance alongside your pozole.

Avocado and Mango Salsa: Avocado and Mango Salsa: Dive into a refreshing medley of creamy avocado and juicy mango, kissed by the zest of lime and a hint of cilantro. This salsa is a tropical twist that adds a burst of color and flavor to your meal.

Chili Lime Roasted Sweet Potatoes: Chili Lime Roasted Sweet Potatoes: Picture tender sweet potatoes roasted to perfection, with a spicy kick of chili powder and a zesty squeeze of lime. These golden bites are a delightful contrast to the rich, savory pozole.

Black Bean and Quinoa Salad: Black Bean and Quinoa Salad: A hearty blend of protein-packed quinoa and earthy black beans, tossed with fresh veggies and a tangy vinaigrette. This salad is a nutritious and satisfying companion to your main course.

Churros with Chocolate Dipping Sauce: Churros with Chocolate Dipping Sauce: End your meal on a sweet note with crispy, golden churros dusted in cinnamon sugar, paired with a luscious chocolate dipping sauce. This dessert is a delightful indulgence that will leave you craving more.

Similar Recipes to Pozole Rojo

Chicken Tortilla Soup: Dive into the rich and comforting flavors of chicken tortilla soup. This hearty soup features tender chicken, crispy tortilla strips, and a medley of vegetables simmered in a zesty broth. Top it off with avocado, cheese, and a squeeze of lime for an unforgettable meal.

Pork Carnitas Tacos: Experience the succulent and flavorful pork carnitas tacos. Slow-cooked pork shoulder is shredded and crisped to perfection, then nestled in warm tortillas. Garnish with onions, cilantro, and a splash of lime juice for a delightful bite.

Green Chile Chicken Enchiladas: Savor the creamy and spicy goodness of green chile chicken enchiladas. These enchiladas are filled with tender chicken and smothered in a luscious green chile sauce. Baked to perfection with a layer of melted cheese, they are sure to be a hit.

Sopa De Albóndigas: Warm up with a bowl of sopa de albóndigas, a traditional Mexican meatball soup. Juicy meatballs made from ground beef and rice are simmered in a flavorful broth with vegetables. It's a comforting and hearty dish perfect for any day.

Chiles Rellenos: Indulge in the classic flavors of chiles rellenos. Poblano peppers are stuffed with a savory cheese filling, battered, and fried to golden perfection. Serve with a rich tomato sauce and enjoy this iconic Mexican dish.

Appetizer and Dessert Pairings for Pozole Rojo

Appetizers:

Stuffed Jalapeños: Kick off your meal with these spicy and savory bites. Fresh jalapeños are halved and hollowed out, then filled with a creamy mixture of cream cheese, cheddar, and spices. They are then wrapped in crispy bacon and baked until golden brown. The result is a perfect balance of heat and richness, making them an irresistible start to any meal.

Mexican Street Corn: Bring the flavors of the street to your table with this vibrant and flavorful dish. Fresh corn on the cob is grilled to perfection, then slathered with a creamy mixture of mayonnaise, sour cream, and lime juice. It's then sprinkled with crumbled cotija cheese, chili powder, and fresh cilantro. The smoky and tangy flavors make it a delightful appetizer that pairs wonderfully with the main course.

Desserts:

Churros: Imagine the delight of biting into crispy, golden churros coated in a generous layer of cinnamon sugar. These delectable treats are perfect for dipping into a rich, velvety chocolate sauce or a luscious dulce de leche. The contrast between the crunchy exterior and the soft, airy interior makes them an irresistible end to your meal. Serve them warm, and watch as they disappear in no time, leaving everyone craving for more.

Tres Leches Cake: Indulge in the moist, creamy goodness of tres leches cake. This classic dessert is soaked in a blend of three milks, giving it a rich and decadent texture that melts in your mouth. Topped with a light and fluffy whipped cream and a sprinkle of cinnamon, this cake is a perfect balance of sweetness and creaminess. Garnish with fresh berries or a drizzle of caramel sauce to elevate its flavor profile and add a touch of elegance to your dining experience.

Why trust this Mexican Pozole Rojo Recipe:

This Mexican pozole rojo recipe is a time-honored classic, bringing authentic flavors straight to your kitchen. Using quality ingredients like dried ancho chiles, pork shoulder, and hominy, it ensures a rich, hearty dish. The step-by-step instructions are easy to follow, making it accessible for both novice and experienced cooks. Plus, the customizable toppings like cilantro, cotija cheese, and avocado allow you to tailor the dish to your taste. Trust this recipe for a satisfying and flavorful meal that captures the essence of traditional Mexican cuisine.

Share your thoughts on this Mexican Pozole Rojo Recipe in the Recipe Sharing forum section and let us know if you have any tips or variations to enhance this classic dish!

FAQ:

Can I use a different type of meat instead of pork shoulder?

Absolutely! You can use chicken, beef, or even turkey if you prefer. Just adjust the cooking time accordingly to ensure the meat is tender.

How spicy is this pozole rojo?

The spice level can vary depending on the chiles you use. Ancho and guajillo chiles are milder, while chiles de arbol add more heat. You can adjust the number of chiles de arbol to control the spiciness.

Can I make this recipe ahead of time?

Yes, you can make pozole rojo ahead of time. It actually tastes even better the next day as the flavors meld together. Just store it in a sealed container in the refrigerator for up to 3 days.

Do I need to strain the chile mixture?

Straining the chile mixture is optional. If you prefer a smoother broth, go ahead and strain it. If you don't mind a bit of texture, you can skip this step.

What are some good toppings for pozole rojo?

Some popular toppings include chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded cabbage, and thinly-sliced radishes. Feel free to mix and match based on your preferences!